Description
Bleeding Black Halloween Cupcakes are spooky and delicious chocolate cupcakes infused with black cocoa powder, filled with a rose-flavored white chocolate ganache, and topped with rich black chocolate buttercream. Perfect for Halloween celebrations, these cupcakes combine dramatic appearance with decadent flavors, featuring a unique rose water scented ganache that ‘bleeds’ when bitten into, creating a fun and eerie effect.
Ingredients
Scale
Chocolate Cake
- 1 batch chocolate cake (substitute the Dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring if needed (Wilton or Americolor preferred)
Chocolate Buttercream
- 2 batches chocolate buttercream (substitute the Dutch cocoa powder with black cocoa powder)
- Extra black gel food coloring if needed
Rose White Chocolate Ganache
- 240 g white chocolate chips
- 100 g heavy cream (about ½ cup)
- 1 tsp rose water extract
- Pinch of sea salt
- Red gel food coloring (Wilton or Americolor)
- Soft brown gel food coloring (Wilton or Americolor)
Decoration
- Halloween sprinkles of your choice
Instructions
- Prepare Cake Batter: Make a batch of chocolate cake using black cocoa powder instead of Dutch cocoa powder. Add extra black gel food coloring if needed to deepen the color. Follow standard cake mixing instructions based on your chocolate cake recipe.
- Bake the Cupcakes: Pour the batter into cupcake liners and bake according to your recipe’s instructions until a toothpick comes out clean. Let the cupcakes cool completely before decorating.
- Make Chocolate Buttercream: Prepare two batches of chocolate buttercream, using black cocoa powder in place of Dutch cocoa powder. Add black gel food coloring to achieve a deep black shade. Set aside.
- Prepare Rose White Chocolate Ganache: Heat heavy cream until just boiling, then pour it over the white chocolate chips. Let it sit for a minute, then stir until smooth and glossy. Stir in rose water extract and a pinch of sea salt. Tint the ganache with red gel food coloring (and soft brown if necessary) to create a blood-like color.
- Fill the Cupcakes: Hollow out the center of the cooled cupcakes and fill them generously with the rose white chocolate ganache. Allow the ganache to set slightly.
- Decorate the Cupcakes: Frost the cupcakes with the black chocolate buttercream using a piping bag. Garnish with Halloween sprinkles of your choice for a festive appearance.
Notes
- These cupcakes have a unique ‘bleeding’ effect due to the rose-flavored white chocolate ganache inside.
- Black cocoa powder can be difficult to find; ensure you measure ingredients by weight for best results.
- Use gel food coloring to achieve the deep black and ‘bloody’ red colors without altering the texture of your frosting and ganache.
- The recipe yields 36 cupcakes, perfect for parties or gatherings.
- Store cupcakes in a cool place or refrigerated to keep ganache firm.
Nutrition
- Serving Size: 1 cupcake
- Calories: 463 kcal
- Sugar: 3.94 g
- Sodium: 7.06 mg
- Fat: 3.17 g
- Saturated Fat: 1.93 g
- Unsaturated Fat: 1.24 g
- Trans Fat: 0 g
- Carbohydrates: 4.03 g
- Fiber: 0.01 g
- Protein: 0.45 g
- Cholesterol: 5.21 mg
